How to Use These Flashcards
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- If you got it wrong, tap ✗ to move to the next card.
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- When you finish, you can review again — this time you’ll only see the cards you missed.
Example of denying pests food and shelter
Why store mops hanging to dry?
Why replace cracked or chipped dishes?
Calibrate after drops, temp changes, or before shifts
A dropped thermometer may lose accuracy
Why check that plumbing works correctly?
Why use flooring materials that are smooth and nonabsorbent?
Why train staff to respond calmly to power failures?
Why work with a licensed pest control operator (PCO)
Purpose of installing equipment correctly
Why store clean glasses and dishes upside down?
Thin foods like burgers or fish fillets need a small probe
Why use only food-grade containers?
Why must lighting be bright in prep areas?
Keep thermometer storage cases clean
Why maintain door sweeps and window screens?
Why keep dumpsters away from building entrances?
Infrared thermometers don’t touch food
Glass thermometers must be enclosed in a protective casing
Why work with licensed pest control operators?
Different probes are for liquids, surfaces, penetration, or air
Digital readings are faster
Why keep floor drains uncovered and clean?
Why close a food operation after a sewage backup?
Why cover light bulbs in food areas?
Why use generators or dry ice during power outages?
Why keep ventilation systems clean?
Why must prep sinks be used only for food prep?
Why use containers with tight-fitting lids for garbage?
Link between garbage and pests
Why make sure handwashing sinks are never blocked?
Why coving is important
Example of backsiphonage
Why install vacuum breakers or air gaps?
Drinks must prevent spills and contamination
They do not measure internal temp
Why remove standing water from outside areas?
Air temp thermometers must be ±3°F
Infrared thermometers measure surface temperatures
How do pests spread foodborne illness?
Immersion, surface, penetration, and air probes
The calibration nut on a thermometer
Scaled in at least two-degree increments
Why keep maintenance tools away from food areas?
Why cover garbage containers?
Ice-point is safer and easier
Final rinse of a dishwashing machine
Timers in prep areas help monitor exposure
Used in dish machines to check final rinse temp
Dirty probes can spread pathogens between foods
Why keep maintenance schedules for equipment?
Why use potable water for food prep and cleaning?
Timers and thermometers in prep areas
Ice-point calibration steps
Why facility maintenance matters
Why repair leaks and dripping faucets quickly?
Why keep dumpsters on concrete or asphalt?
Why act on pest sightings right away?
Digital thermometers read instantly
Large ice crystals or fluid mean thawed and refrozen food
Calibration keeps readings accurate
Consider how altitude changes boiling point
How accurate must air thermometers be?
Why keep dry storage areas well-ventilated?
Why ensure proper lighting in dishwashing and storage areas?
Stem thermometers measure thick food from tip to dimple
Used inside fridges, freezers, or ovens
Why seal cracks and holes in walls or floors?
Why test private water supplies regularly?
